Soyrizo Breakfast Tacos
with eggs / bell peppers / green onions
This vegetarian breakfast-for-dinner was last featured in a meal plan back in 2017. If you haven't had soyrizo (a vegetarian substitute for chorizo), we recommend giving it a try - the flavors are as good as the meat-based original!
Ingredients
- Onions, medium - 1/2 , diced
- Bell peppers, any color - 1 , diced
- Green onions - 2 stalks , chopped, green and white parts separate
- Avocados - 1 , sliced
- Eggs - 8 , whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Soyrizo - 1 lb (look for this near the tofu; sub chorizo)
- Tortillas, taco-sized corn or flour - 8
- Sour cream - for serving over breakfast tacos (sub plain or Greek yogurt)
- Hot sauce - for serving
Prep
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Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
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Green onions / Avocados - Prep as directed. Keep green and white parts of green onions separate.
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Eggs - Whisk eggs with some salt and pepper.
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Make
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Heat a skillet over medium heat. Add first part of oil and then onions, bell peppers, and white parts of green onions to heated oil with a pinch of salt. Saute for ~3 minutes, until softened. Add in soyrizo (remove from casing). Saute for another 3 minutes. Set aside and wipe out skillet.
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Add second part of oil and then eggs. Lightly scramble until you get them to the consistency you want. Remove from heat.
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Warm tortillas according to package directions
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Spoon eggs and soyrizo / veggies into warmed tortillas. Top with avocado slices, sour cream, hot sauce, and green parts of green onions. Enjoy!
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